Monday, February 4, 2013

Mexican Chicken Rice Casserole

Chicken rice casserole with a Mexican flaire! This casserole was fairly easy to make and tasted great. Using Minute brand brown rice also saved time.

serves 6 * 8 points +)

  • 12 oz. boneless, skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 c. onion, chopped
  • 1 T. flour
  • 1 tsp. cumin
  • 3/4 c. fat-free chicken broth
  • 8 oz. Mexican or Pepper Jack Velveeta, cubed
  • 2 c. cooked brown Minute rice
  • 1/2 c. reduced- fat shredded Colby Jack cheese

Preheat oven to 375 degrees.
Heat a large nonstick skillet over medium-high heat. Spray with nonstick spray. Add chicken and cook for 2 minutes. Remove chicken and set aside.
Add peppers and onions to pan. Cook 5 minutes. Sprinkle with flour and cumin. Cook 1 minute. Stir in chicken broth until smooth. Cook 2 minutes. Stir in Velveeta and cook until cheese is melted. Return chicken to pan with cooked rice. Stir to coat. Transfer mixture to an 11 x 7 inch baking dish coated with nonstick spray. Sprinkle with Colby Jack cheese. Bake at 375 for 20 minutes.

adapted from "Cooking Light"


  1. This comment has been removed by a blog administrator.

  2. I love your recipes but find it hard because there is no print option on the page. Am I missing sometthing? Thank you

  3. I LOVE IT.Thanks for your post.I will review it again.Recipes

  4. Is that cilantro on the top? I didn't see it in the recipe, but bet it would be yummy!


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